Blended chutney, peach and apricot preserves , mixed well, with some water added may be used if you cannot find a dipping sauce in your local market.
Use about 40% chutney, 40% preserve (half apricot and half peach is best) and 20% water. Lemon juice and golden brown sugar can be added if sauce is too thick for too sour for your taste.
If made ahead and refrigerated, tightly covered, this sauce will reach its greatest strength.
2 tablespoons mustard powder (we use Coleman’s, but any available mustard powder will do)
2 tablespoons cold water
1/2 teaspoon rice wine vinegar
1/8 teaspoon salt
Mix the mustard powder with 1 1/2 tablespoons water into a smooth paste. Add the remaining 2 1/2 tablespoons water gradually,, then add vinegar and salt, making a smooth thin sauce. Cover the sauce tightly and keep in refrigerator for later use.
Good with an American-style fondue as well as with some plain-tasting Chinese foods, when you want a bit of zip.
Soy sauce and sesame see oil to which you add a bit of minced ginger root and finely chopped scallions OR crushed garlic–
1/4 cup soy sauce
1/2 teaspoon sesame seed oil
1-to-2 teaspoons ginger root and/or scallions, shredded or minced finely OR
1-to-2 garlic cloves, peeled and crushed, added to the soy-sesame mixture
This recipe has been kitchen tested.
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